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Qo‘chqor Dodayev

7 та иш

Tashkent Chemical Technological Institute, Tashkent, 100000, Uzbekistan

  1. Determination of bioactive compounds of pomegranate peel to incorporate as a functional food ingredient in food production

    Ulug’bek Suyundikov, S. K. Atkhamova, Qo‘chqor Dodayev +5

    МақолаPomegranate: compositions and health benefitsBIO Web of Conferences202424 иқтибос
    ABI

  2. Physico-chemical Indicators of food color pigments derived from <i>Ocimum basilicum</i> (Rahon) vegetation

    Usmonjonova Hulkar Umarkulovna, Qo‘chqor Dodayev, S. K. Atkhamova +4

    МақолаMedicinal Plants and NeuroprotectionE3S Web of Conferences20242 иқтибос
    ABI

  3. Analysis of the effect of hydrothermal processing on the technological properties of "Vakhshskaya-116" rye grown in a dry climate

    Muhammad Zaxiriddin Zaynobiddinov, Qo‘chqor Dodayev, Suvonqul Ravshanov +3

    МақолаFood Industry and Aquatic BiologyBIO Web of Conferences20250 иқтибос
    ABI

  4. Increase in protein content by cultivation of fungi "<i>Aspergillus oryzae</i>" and "<i>Pleurotus ostreatus</i>" in fish feeding environment

    Khusan Niyozov, Qo‘chqor Dodayev, Akhmedova Zahro Rakhmatovna +3

    МақолаProtein Hydrolysis and Bioactive PeptidesBIO Web of Conferences20250 иқтибос
    ABI

  5. Thermo-gravometric studies of fruits and vegetables

    M. Z. Kurbanova, Qo‘chqor Dodayev, Dilrabo Maksumova +3

    МақолаSpectroscopy and Chemometric AnalysesE3S Web of Conferences20250 иқтибос
    ABI

  6. Development of a classification scheme for main food processing processes

    M. B. Kurbanova, Qo‘chqor Dodayev, Zhamshed Kurbanov +3

    МақолаFood Industry and Aquatic BiologyE3S Web of Conferences20250 иқтибос
    ABI

  7. Analysis of The Properties of Bread From Local Rye and Wheat For Sustainable Production of Bread

    Muhammad Zaxiriddin Zaynobiddinov, Qo‘chqor Dodayev, Suvonqul Ravshanov +4

    МақолаEngineering and Agricultural InnovationsE3S Web of Conferences20250 иқтибос
    ABI